As chef/owner of Los Angeles hotspot Felix Trattoria and author of the recent New York Times best-selling cookbook, “American Sfoglino,” Evan Funke has very strong feelings about rolling pasta by hand—particularly as he learned the art first-hand from master chefs in Bologna. So it should come as no surprise that he’s equally passionate about everything he keeps in his fridge at home.
Here are a few of his most indispensable home-cooking staples.
Cheese
No matter what, Parmigiano Reggiano—one hundred percent, whether there’s rinds or fresh. It’s Indispensable. If you have nothing but dried pasta and Parmigiano, you have dinner or you have lunch, since it’s a cornerstone of so many different techniques and dishes.
Anchovies
Anchovies, absolutely, because they’re either a quick snack with toast or the base of a long-cooked ragù. Again, the versatility is key. Anything you’re gonna find in my refrigerator or in my pantry is versatile. I very rarely have things like fresh meat.
Kimchi
There's always kimchi in there. My wife is Korean, and again, this is a very versatile ingredient.
Cured Meats
I do keep cured meats in there, but they don’t last long. They’re in there for a fleeting moment, and then they’re gone.
Butter
One hundred percent, there’s always high-quality butter in my fridge, whether it’s from the restaurant or by a brand like Burro di Parma (I love that butter.) Sometimes there’s a nice Normandy butter, as well.
Eggs
I always have eggs, but not just to make pasta. I view eggs like Italians view eggs in Southern Italy—as a source of protein—so I eat a lot of eggs. They’re super versatile; you can cook them a thousand different ways.
Lardo di Colonnata
In my freezer, you’ll find Lardo di Colonnata. That’s also indispensable. Lardo di Colonnata is from Tuscany, and Colonnata is famous for a marble that was used for the statue of David. So, they built these marble coffins and they cure the lardo in it.